Tender Red Wine Braised Beef

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Red Wine Braised Beef

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef

Slow-simmered beef chuck roast infused with a rich red wine reduction, served with tender root vegetables for a melt-in-your-mouth experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

547kcal
Protein
45.7g
Fat
26.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz beef chuck roast

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

0.25 cup dry red wine

0.5 cup low-sodium beef bone broth

1 tsp tomato paste

1 sprig fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the beef chuck roast dry with paper towels and season all sides evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

  • 3

    Sear the beef in the hot oil for 3-4 minutes per side until a deep golden-brown crust forms, then remove and set aside on a plate.

  • 4

    Lower the heat to medium and add the chopped onion, carrots, and celery to the pot, sautéing for 5 minutes until softened and fragrant.

  • 5

    Add the minced garlic and tomato paste, stirring constantly for 1 minute to toast the paste and release the garlic aroma.

  • 6

    Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

  • 7

    Return the beef and any accumulated juices to the pot, then pour in the beef bone broth until the meat is partially submerged.

  • 8

    Tuck the fresh thyme and rosemary sprigs into the liquid, bring to a gentle simmer, then cover with a tight-fitting lid.

  • 9

    Reduce heat to low and braise for 2.5 to 3 hours, or until the beef is fork-tender and the sauce has thickened into a rich glaze.

Tender Red Wine Braised Beef

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tender Red Wine Braised Beef

YOUR SOLIN GENERATED RECIPE

Tender Red Wine Braised Beef

Slow-simmered beef chuck roast infused with a rich red wine reduction, served with tender root vegetables for a melt-in-your-mouth experience.

NUTRITION

547kcal
Protein
45.7g
Fat
26.4g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz beef chuck roast

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

2 cloves garlic

0.25 cup dry red wine

0.5 cup low-sodium beef bone broth

1 tsp tomato paste

1 sprig fresh thyme

1 sprig fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Pat the beef chuck roast dry with paper towels and season all sides evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

  • 3

    Sear the beef in the hot oil for 3-4 minutes per side until a deep golden-brown crust forms, then remove and set aside on a plate.

  • 4

    Lower the heat to medium and add the chopped onion, carrots, and celery to the pot, sautéing for 5 minutes until softened and fragrant.

  • 5

    Add the minced garlic and tomato paste, stirring constantly for 1 minute to toast the paste and release the garlic aroma.

  • 6

    Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

  • 7

    Return the beef and any accumulated juices to the pot, then pour in the beef bone broth until the meat is partially submerged.

  • 8

    Tuck the fresh thyme and rosemary sprigs into the liquid, bring to a gentle simmer, then cover with a tight-fitting lid.

  • 9

    Reduce heat to low and braise for 2.5 to 3 hours, or until the beef is fork-tender and the sauce has thickened into a rich glaze.